Green Harissa Poached Eggs with Aubergines

I actually made this dish at the weekend for brunch, it seems more fitting somehow. The aubergine is optional. It adds a 'meaty' texture, but is not essential. You can also add whatever bean you wish, I love chickpeas, but this time added some brown lentils to the dish.

I am sharing this with Belleau Kitchen for Simply Eggcellent: Anything Goes Challenge; and Tinned Tomatoes for Meat Free Mondays;.and My Legume Love Affair 84which was started by Susan of The Well Seasoned Cookand nowadays Lisa of Lisa's Kitchen is the administrator. The host this month is Seduce Your Tastebuds as brown lentils bulk up this dish, though hidden under the coriander green tomato sauce.Green Harissa Poached Eggs with AuberginesServes 4 - 6Ingredients2 tablespoons olive oil1 aubergine, diced2 tablespoon olive oil1 onion, finely sliced2 garlic cloves, crushed400g tomatoes, chopped4 - 6 tablespoon green harissa plus extra for serving400g cooked beans ie brown lentils, puy lentils, chickpeas or white beans100ml vegetable stockSalt and pepper to taste4 - 6 eggsMethodCoat the aubergine in the oil and place in oven and bake for 20 - 30 minutes in a preheated oven until soft and golden. Set aside.Heat the oil in a wide pan, add onion and garlic and cook until soft. Stir in the tomatoes and stock and cook on medium heat until thick, then stir in the green harissa, aubergine and beans and stir well. Taste and tweak seasoning if necessary, then make 4 - 6 wells in the pan and crack the eggs into them and put the lid on. Cook until the eggs begin to set, this may take up to 10 minutes. Serve immediately with toast or crusty bread and extra green harissa.

9 comments:

Hi e. I think it would be good for 4 days as long as the base is kept refrigerated. I would not poach the egg on it, until the day you wish to eat it - that part you could certainly do as you wish to eat it.

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